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All Journal Padjadjaran Journal of Dentistry
Yolanda Dwiutami Gondowidjojo
Lincoln University College
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Antibacterial activity of strawberry fruit extract against Streptococcus sanguinis ATCC 10556) Denny Nurdin; Hendra Dian Adhita Dharsono; Fajar Fatriadi; Elvi Sahara; Rahmi Alma Farah Adang; Yolanda Dwiutami Gondowidjojo; Dikdik Kurnia
Padjadjaran Journal of Dentistry Vol 34, No 1 (2022): March
Publisher : Faculty of Dentistry Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol34no1.37043

Abstract

Introduction: Streptococcus sanguinis is a facultative anaerobic Gram-positive bacteria known as a pioneer that plays a role in creating the biofilm in the oral cavity. Strawberry fruit (Fragaria x ananassa) is an edible fruit widely used for the study as their active compound synergy to improve health. This study aims to analyse the antibacterial activity of strawberry fruit against S. sanguinis (ATCC 10556). Methods: An explorative study was conducted with high concentration methanol extract from strawberry fruit. Antibacterial activity was tested on the methanol extract; afterwards, the extract was fractionated and divided into three fractions: water, ethyl acetate, and hexane. Zone of inhibition was used to assess the most effective fraction among those three, then continued by testing for Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Results: Inhibitory zone of the ethyl acetate fraction from strawberry fruit 1%, 2%, 3% ,4% and 5% sequentially were 7.3 mm,10.2 mm, 12.3 mm, 16.3 mm and 16.1 mm. Ethyl acetate fraction of 4% was the most effective to create the zone of inhibition with a size of 16.3 mm compared to the others. The Minimum Inhibitory Concentration (MIC) value was 0.25%. It was obtained by diluting a 4% ethyl acetate fraction on a microplate. The Minimum Bactericidal Concentration (MBC) was 2%. Conclusion: Ethyl acetate fraction was an effective fraction from strawberry fruit and had antibacterial activity against S. sanguinis with the inhibitory zone in the concentration of 4%, MIC of 0.25%, and MBC of 2%.
Antibacterial potential of strawberries and basil extracts combination against Streptococcus sanguinis (ATCC 10556) Hendra Dian Adhita Dharsono; Denny Nurdin; Fajar Fatriadi; Yolanda Dwiutami Gondowidjojo; Ellizabeth Yunita; Eti Apriyanti
Padjadjaran Journal of Dentistry Vol 33, No 3 (2021): November
Publisher : Faculty of Dentistry Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/pjd.vol33no3.35894

Abstract

Introduction: Streptococcus sanguinis is a commensal microorganism as well as a pioneer colony in forming dental plaque. Oral biofilm formation can be prevented by a mechanical cleaning procedure followed by the use of mouthwash. The current gold standard for mouthwash is chlorhexidine. Nevertheless, it has side effects that are not recommended for long-term use. Previous studies had proven that herbal-based mouthwashes such as basil leaves (Ocimum basilicum) and strawberry fruit (Fragaria x ananassa) have been shown to have antibacterial properties. The effectivity of antibacterial activity phenomenon in combined extracts has been reported in other studies. This research aims to observe the antibacterial potential of the F. x ananassa and O. basilicum extract combinations against S. sanguinis (ATCC 10556). Methods: The sample of this study was a combination of F. x ananassa and O. basilicum extract, which initially screened for their antibacterial activities. Antibacterial activities of F. x ananassa and O. basilicum extracts against S. sanguinis were observed using Kirby Bauer method, while Minimum Inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by serial microdilution method. The 2% concentration from each extract was combined in 1:1, 1:2, and 2:1 volume ratio variations then tested for inhibitory zones, MIC, and MBC. Results: F. x ananassa extract had 0.125% and 0.25% for MIC and MBC respectively, while O. basilicum extract showed the value of MIC and MBC as 0.031% and 0.063% against S. sanguinis (ATCC 10556). The extract combinations in 1:1, 1:2, and 2:1 volume ratio variations showed 0.016% for MIC and 0.031% for MBC. Conclusions: It was concluded that combining extracts of 2 % F. x ananassa and 2% O. basilicum in various ratios were observably to have the antibacterial potential against S. sanguinis (ATCC 10556).
Co-Authors Denny Nurdin Dikdik Kurnia Ellizabeth Yunita Elvi Sahara Eti Apriyanti Fajar Fatriadi Hendra Dian Adhita Dharsono Hendra Dian Adhita Dharsono Rahmi Alma Farah Adang